Description
This Classic Chicken Pot Pie is a comforting dish filled with tender chicken and vegetables in a creamy sauce, all encased in a flaky pie crust.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onions, carrots, celery, and cook until the onions are translucent.
- Stir in the flour, salt, pepper, and garlic powder, and cook for about 1 minute.
- Gradually stir in the chicken broth and milk, and cook until the mixture thickens.
- Add the shredded chicken and peas, stirring to combine.
- Pour the mixture into a pie crust placed in a pie dish.
- Cover with the top pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let cool for 10 minutes before serving.
Notes
- For a richer flavor, you can add thyme or rosemary to the filling.
- Make sure to let the pie cool slightly before serving so the filling can set.
- This recipe can also be made with leftover turkey.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg